Pumpkin Spice Pancakes

In a large bowl, combine flour, sugar, baking powder, salt and spices. Stir well with a wire whisk. In a large liquid measuring cup, measure out half-and-half and milk; add eggs and beat until combined. Add pumpkin and milk mixture to flour mixture and stir until just combined.

Heat a large griddle over medium-high heat and coat with nonstick cooking spray or butter.

In batches, using a 1/4 cup measure, drop batter unto hot griddle. Cook pancake until starting to bubble in the center and cooked through around the edges, about 3-4 minutes. Flip and cook 2-3 minutes more, until cooked through.

Move pancakes to an oven-safe plate and keep warm in a 200ºF oven or serve immediately with maple syrup and butter.

Yields 16 pancakes.

Adapted from Saveur Magazine.